|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 102g||131%|
|Saturated Fat 24g||119%|
|Total Carbohydrate 145g||53%|
|Dietary Fiber 1g||4%|
|Total Sugars 120g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Gulab jamun (or gulaab jamun) is among India's most popular desserts and is often referred to as "Indian doughnuts." This delicious treat consists of soft, melt-in-your-mouth, fried dumplings that are traditionally made of thickened or reduced milk and soaked in rose-flavored sugar syrup. This recipe uses powdered milk and heavy cream, but the results are just as delicious.
The name comes from two words. Gulab means "rose" and refers to the rose syrup. Jamun is a kind of deep purple-colored Indian berry, which the dark brown dumplings resemble after they're cooked. The rose-flavored syrup lends the dessert a beautiful fragrance and makes it feel both decadent and very special. Gulab jamun can be served warm or at room temperature and with a variety of extras to make the dessert even more exceptional. Best of all, it's relatively easy to make.
Gather the ingredients.
In a deep pan, mix the water and sugar and boil until all the sugar is dissolved.
Turn off the heat and add the cardamom powder and rose water. Mix well and set aside.
In a large bowl, mix well the powdered milk, flour, and baking powder.
A little at a time, add some of the heavy cream while kneading. You want to make a dough that is medium-soft but not sticky. You do not need to use all the cream, just enough to reach the desired consistency; the smoother it is, the better.
Lightly grease the palms of your hands.
Once the dough is ready, divide it into walnut-sized balls, rolling it between your palms until nice and smooth.
While you are making the balls, heat the oil in a wide pan on low to medium heat. Use enough oil so the doughnuts will be submerged.
Carefully add the gulab jamun and fry, stirring often to brown on all sides.
Once cooked, remove the doughnuts with a slotted spoon, allowing the oil to drain.
Transfer immediately into the rose syrup.
Repeat this until all the dumplings are cooked and in the syrup. Allow the gulab jamun to soak in the syrup for at least 2 hours before serving.
There are many ways that you can enjoy gulab jamun. They are delicious drained of the syrup as well as served in the syrup; it's also common to roll them in desiccated coconut. Warm gulab jamuns are also fantastic when topped with ice cream or a thick cream. You can also garnish the doughnuts with shavings of pistachio and a sprinkling of almonds if you wish.
- Any cracks that show up when rolling the dough into balls get worse later and could lead to the doughnuts cracking as they are fried. This is not desirable, so take all the time you need to make sure the balls of dough are very smooth.
- Do not cook the gulab jamun over very high heat as the dumplings will burn on the outside and remain raw inside.